Creamy Garlic Parmesan Scalloped Potatoes
These garlic Parmesan scalloped potatoes are made with thinly sliced potatoes baked in a rich heavy cream sauce seasoned with garlic, onion, Parmesan, and seasoning salt. Everything bakes together until the potatoes are tender and coated in a creamy, flavorful sauce, making them an easy side dish for holidays, Sunday dinner, or any comfort-food meal.
- 8 medium potatoes, peeled and thinly sliced
- 2 cups heavy whipping cream
- 2 tbsp mayonnaise
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp onion powder
- 1 tbsp Johnny's Seasoning Salt
- 1 tsp black pepper
- 1 cup grated Parmesan cheese
- 1/3 cup water
- Salted butter, for greasing the baking dish
- 1 See How the Garlic Parmesan Scalloped Potatoes Come Together
Season the Potatoes → Bake Until Tender → Add Cream & Parmesan → Finish Baking
These creamy scalloped potatoes come together with just a few simple steps. Thinly slice the potatoes, make the seasoned cream, layer everything with Parmesan, and bake until tender.
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Prepare the PotatoesPreheat the oven to 350°F.
Lightly grease a 9x13-inch baking dish with salted butter.
Peel the potatoes and slice them approximately 1/8 inch thick. Try to keep the slices fairly even so they cook at the same rate. A mandoline makes this especially easy.
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Season the PotatoesPlace the sliced potatoes in the baking dish.
Add:
2 tbsp mayonnaise
1 1/2 tbsp garlic powder
1 1/2 tbsp onion powder
1 tbsp Johnny's Seasoning Salt
1 tsp black pepperToss everything together until the potato slices are evenly coated with the mayonnaise and seasonings.
Pour 1/3 cup water into the dish.
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Bake the PotatoesCover the baking dish tightly with foil.
Bake at 350°F for about 40 minutes.
At this point, the potatoes should be starting to become tender but don't need to be completely finished.
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Add the Cream and ParmesanCarefully remove the foil.
Pour 2 cups heavy whipping cream evenly over the potatoes and gently move the potatoes around if necessary so the cream can work its way between the layers.
Sprinkle 1 cup Parmesan cheese evenly over the potatoes. (I usually use more cheese)
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Finish BakingReturn the dish to the oven and continue baking until the potatoes are completely tender and the cream has thickened into a rich sauce.
For this part, I don't want to invent a time yet. The next time you make them, let's record exactly how long they bake after you add the cream and Parmesan.
I'd expect we're probably somewhere around another 20–30 minutes, but we'll use your actual result rather than putting that into the published recipe as fact.
Let the potatoes rest for 10–15 minutes before serving so the cream sauce can thicken further.
NoteServing Suggestions:
These Creamy Garlic Parmesan Scalloped Potatoes are perfect alongside roasted chicken, ham, steak, meatloaf, or pork tenderloin. They're also a great addition to Thanksgiving, Christmas, Easter, or Sunday dinner.
Looking for another easy addition to your meal? Browse all of my Side Dish Recipes for more ideas.
Make It Gluten-Free: The recipe doesn't use flour. Check the Johnny's Seasoning Salt, mayonnaise, Parmesan, and other packaged ingredients to make sure they're gluten-free.
Storage: Store leftovers covered in the refrigerator for 3–4 days.
Reheating: Reheat individual portions in the microwave or cover and warm in a 325°F oven. Add a small splash of cream if needed.
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